Chocolate Mousse

A light, delicious end to a fine dinner, this mousse can be made a day ahead.  Be sure to use a good bitter chocolate, it plays off the sweetness of the other ingredients nicely.   Chocolate Mousse   8 Oz. Semi-Sweet Chocolate 2…

Fajita Seasoning

This easy spice mix is great with beef, chicken, fish or even just vegetables.  There's no salt in this recipe, season your ingredients as you go.  This seasoning mix keeps indefinitely, so be sure to make enough to keep on hand for a…
,

Raspberry Coulis

This sauce is a workhorse in our kitchen, it goes with practically any dessert.  Be sure to press the sauce through a strainer instead of pureeing in a blender, it will lead to pectin haze and your sauce will be cloudy.   Raspberry…

Tomato Sauce

The foundation for a multitude of other recipes, this sauce is worth the effort and beats the pants off store bought.  There's no secret that a great sauce starts with great tomatoes - get the best canned tomatoes you can get your hands…

Bacon, Leek and Gruyere Tart

This classic French dish is thinner and lighter than a quiche. Be sure to use a scalloped tart pan with a removable bottom for ease of service.  Serve this tart for breakfast, or with a nice green salad for a light lunch or dinner.   Bacon,…

Smoked Salmon and Chevre Toasts

Here's quick appetizer that's great when you're short on time.  It's absolutely delicious and comes together in minutes.  We like to garnish these with a little piece of lemon.  If you can get salmon caviar (or another caviar) it will…

New England Clam Chowder

A play on traditional clam chowder, we use flour to thicken the soup instead of oyster crackers.  We also use canned clams instead of fresh, which work quite well.  If you like, add a few fresh clams to the soup just before serving for…

Raita

I'm a big fan of Indian food, and while I can hold my own preparing it, there's nothing like getting the real thing at a good Indian restaurant.  At least I can make a good raita, like this recipe below.  Serve this sauce with fish or…

Ham and Split Pea Soup

This recipe is the very definition of stick to your ribs cooking.  We make our own ham stock with a good sized pork hock, then shred the meat and add to the soup at the end.   Ham and Split Pea Soup   2 Tbsp. Olive…

Masala Chai Concentrate

I'm not much of a tea drinker, but this Chai is a game changer.  Rich and spicy, I can't get enough of it in the cold winter months.  This concentrate will keep refrigerated for a couple of weeks.   Masala Chai Concentrate   one…

Sous Vide Beef

We have a sous vide machine from Anova that we love to play with.  It's great for infusing flavour and perfectly cooking everything from eggs to fish to meats.  It does beef wonderfully, just set the temperature to the desired doneness,…

Chocolate Cream Cheese Brownies

I used to participate in an organic food festival called Feast of Fields.   There were dozens of vendors, each supplying their own dishes to the general public.  It was always a great day out.  One standout was this recipe from Lorene…

Fig and Pecan Tart

Yet another recipe with infinite possibilities.  You may omit the figs, or substitute another fruit (such as raisins) to the tart.  Replace the pecans with walnuts or another nut if you please.   Fig and Pecan Tart   1 cup light…

Apple Crisp

This is a fall staple around our house.  We readily swap out the apples for pears, peaches or other fruit.  The key to a crisp top is to handle the topping like pastry - work the butter gently into the mix while leaving it fairly coarse. …

Chicken Liver Pâté

Talk about easy, this pâté is a real crowd pleaser even for people that say they don't like pâtés.  You can substitute the pears for apples if you like.  Serve this pate with crackers and crusty bread and a nice preserve.   Chicken…

Beef Brisket

If you have a smoker, this is a go-to recipe that's sure to impress.  You can make a makeshift smoker with your barbecue, as well, just add perforated foil packets of wood chips to one side of the grill.  Wrapping the brisket near the…

Apple Fritters

These delightful fritters are a perfect end to a fall dinner.  We prefer to dust them with icing sugar and serve right as they come out of the fryer.  Speaking of which, you'll need a deep fryer to make these.  Alternatively, you can…

Black Olive Tapenade

Tapenade is a Provencal dish typically served with breads or vegetables, but can also be served with chicken or fish.   We use black olives here, but you can mix them up and use green, Kalamata, Nicoise, etc.   Black Olive Tapenade   3…

Old Bay Seasoning

It's sometimes hard to locate this seasoning depending on where you live.  This recipe is a close approximation, and is easily adjustable to suit your needs.   Old Bay Seasoning   1 Tbsp. Ground Bay Leaves 2 Tbsp.…

Crab Cakes

It's all about the crab meat in this simple recipe, though it's expensive it's important to get the best you can get your hands on.  Old bay seasoning may be hard to find, so we've made an approximate recipe here.   Crab Cakes   1…

Mushroom and Goat Cheese Ravioli

I love the combination of wild mushrooms and creamy goat cheese, they go so well together.  Be sure to get a soft goat cheese, if you have a crumbly chevre add a little ricotta or sour cream to smooth out the filling.  Serve the ravioli…